Which group is NOT typically at higher risk for foodborne illnesses?

Healthy adults are generally considered to be at lower risk for foodborne illnesses compared to the other groups mentioned. This is because healthy adults typically have fully functioning immune systems that can effectively combat most pathogens that may be present in contaminated food. Their bodies can usually tolerate and recover from minor foodborne infections without serious health consequences.

In contrast, young children, pregnant women, and individuals with weakened immune systems are often more susceptible due to various factors. Young children have developing immune systems that may not yet be fully equipped to handle pathogens effectively. Pregnant women face unique physiological changes that can make them more vulnerable to certain bacteria and viruses, and infections during pregnancy can also pose risks to the unborn child. Individuals with weakened immune systems, whether from chronic illness, medication, or other health conditions, also have a reduced ability to fight off infections, making them more susceptible to foodborne illnesses. Thus, healthy adults represent a lower-risk category in comparison.